The last dinner I prepared while visiting Nick’s family was a very traditional one of roast pork, smashed potatoes, gravy, and salad.  I largely winged everything, but it was all turned out well, and was popular, even with the little girls, who can be picky eaters.  The photo shows the 2 smashed potatoes left out of 3 pounds that I cooked.  Here is how I did it.  This is a guideline – use what you have in the house.

3 lbs. baby potatoes

1 Tbs. white vinegar

5 cloves garlic, chopped

Fresh rosemary, chopped

Fresh thyme, stemmed

Extra virgin Olive oil

Salt and pepper

Preheat the oven to 450 degrees.

Wash the potatoes and boil them in salted water with a Tbs. of vinegar until fully cooked, about 15-20 minutes.   

Drain the cooked potatoes and spread them on a cookie sheet.  Lightly smash them one by one with the base of a heavy glass.

Mix together in a small bowl the garlic, fresh rosemary and thyme.  Sprinkle the garlic and herbs on the potatoes.  Sprinkle olive oil, salt, and pepper.  Toss the potatoes to coat them evenly.

Bake the potatoes for about 15 minutes, tossing them from time to time.  If they do not seem crispy enough, turn up the oven to broil and broil them for a few minutes, being careful not to let them burn.